Development of Food Drying Equipment in China

- May 07, 2019 -

< P > Henan Microwave Equipment Network News: In the early 1950s, the food drying equipment industry has been developed in China. At first, through the introduction of the former Soviet Union's grain drying technology, and then through internal research and imitation, a variety of equipment for grain drying have been developed. With the continuous improvement of technology and the continuous development of equipment structure, China's food drying equipment has been in a mature stage.

Generally speaking, drying equipment dries materials by using fuel as heat source and by pumping or blowing to transfer moisture and heat. Its products can be basically used in production, but there are some shortcomings such as uneven heating, long baking time and high labor intensity. Its performance and equipment are also imperfect. With the passage of time, food drying in China began to change qualitatively after the 1980s, gradually getting rid of the production situation that relied on natural drying. Food processing includes the separation, crushing, separation, mixing, sterilization, refrigeration and drying of raw materials, and the drying process is a key link to ensure the quality of food. Most foods are wet materials containing a lot of water. If the food as a commodity contains too much water, it will cause microbial life activities, and lead to food spoilage or shorten the shelf life of food, and increase transportation costs. Drying food can prevent microorganisms from multiplying in food, facilitate storage, and reduce the volume and weight of food, thus reducing transportation costs. Due to the variety of shapes and types of food, such as powder, slice, strip, block, paste, liquid, wet solid, biological tissue and so on, together with a series of physical and chemical changes (such as shrinkage, surface hardening, porosity, looseness, irreversibility of recovery) occurring in the drying process of food materials, as well as loss of nutrients, flavor changes, browning and so on. Therefore, food drying has different requirements on the structure, working characteristics and performance parameters of the dryer.

In the 1990s, people's demand for high-grade food increased. In addition, foreign investors invested more and more in the food industry of our country. Foreign advanced food drying machines were continuously introduced into our country. As well as the development and innovation of our food science and technology personnel, many kinds of food drying machines appeared successively, such as air convection drying equipment, drum drying equipment and vacuum. Drying equipment, pressure drying equipment and electromagnetic radiation drying equipment. In the late 1990s, our country's food drying machinery workers carried out a lot of research on electromagnetic radiation drying equipment. For example, Henan Microwave Equipment Co., Ltd. absorbed the most advanced technology from abroad and developed the production line of BDMD-F series food microwave drying equipment, which has the characteristics of fast drying speed, high thermal efficiency, uniform heating, pollution-free and non-destructive to the nutrients of food. It can be widely used in the field of food drying.

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